If you think of stuffed mushrooms as a fall and winter party appetizer, you’re stuck in the box. Get outside of the box and into the outdoors with a summer-friendly version of stuffed mushrooms that makes use of seasonal ingredients and your handy-dandy grill. The result is an inventive starter or side that’s delightfully unexpected, and will make you rethink the idea of stuffed mushrooms.
Make these ahead to toss on the grill or take to a friend’s barbecue. If vegetarians are expected, double the recipe. They’ll be thrilled to have something savory to munch on besides the salad.
Is your garden going crazy with giving up the goods? Don’t be afraid to chop up your garden surplus and toss it in. Yellow squash, green peppers, red onions. leafy kale—it’s all welcome. Keep the vegetables to a maximum of 1 ½ cups total, and you’re golden.
Grilled Portobello Mushrooms with Vegetable Stuffing
- 4 portobello mushroom caps
- 1 large garlic clove, cut in half
- 1 Tbsp. canola oil
- 1 Tbsp. red wine vinegar
- 1 cup seeded, chopped tomato
- 1/2 cup seeded, chopped yellow bell pepper (see text above for substituting veggies)
- 1/2 cup fresh whole wheat breadcrumbs or panko crumbs
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- Non-stick cooking spray
- 2 oz. Cabot Sharp Light Cheddar, grated (about 1/2 cup)
Preheat grill. Remove stems from mushrooms and scrape out the brown gills. Rub inside of mushroom caps with garlic, and brush oil and vinegar over both sides. In a bowl, combine tomatoes, peppers, breadcrumbs, thyme, salt, and pepper. Set aside. Coat grill rack with non-stick cooking spray, and place empty mushroom caps with tops up on the grill. Grill for about 3 minutes, then turn over. Divide vegetable mixture among mushroom caps, and sprinkle with cheese. Grill for three additional minutes, or until heated through. Serve while hot.